(courtesy of Ryan Goldhammer, owner, Noble Pie Parlor in Midtown Reno. Makes 36 meatballs, or serves about 12)
3 pounds ground beef (80/20 advised)
1½ pounds pork sausage (80/20 advised)
18 cloves garlic, minced
2 yellow onions, minced
4 eggs, beaten
½ cup buttermilk
½ cup milk
1⅔ cups breadcrumbs
6 tablespoons Italian seasoning
2½ tablespoons salt
1½ tablespoons ground black pepper
1½ cups red wine
1½ cups balsamic vinegar
3 cups soda water
Preheat oven to 450 degrees F.
Beat eggs, buttermilk, and milk together in large mixing bowl. Add minced onion, garlic, and all dry seasonings, including breadcrumbs, to egg/milk mixture. Mix well. Add beef and sausage and mix by hand.
Set up 1 large hotel pan and 1 large perforated pan (or 2 half-sized) to create a steam bath as follows: Fill the large hotel pan with balsamic vinegar, red wine, and soda water. Nest a shallow, perforated hotel pan (or 2 half-sized pans) inside, so that its bottom sits above the bath. (A pasta pot with perforated strainer also works for this.)
Use a 3-ounce measured scoop to form meatballs, checking for consistency. Form each meatball without overworking the meat, then space them out so they are not touching their neighbors.
Cover pans with foil to trap the steam, then cook in oven for 20 minutes. Uncover, and cook for an additional 10 minutes.
Scoop meatballs into saucepan and simmer in marinara sauce until ready to serve (can simmer for hours).
